Amaretti Cookies

Baking and Desserts | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Yield — 35 pieces.

Ingredients

Chopped almonds - 4.6 oz
Corn Starch - 1½ teaspoons
Cream of tartar - 0.1 teaspoons
Vanilla salt - ⅓ cup
Powdered Sugar - ½ cup
Egg white - 2 pieces
Amaretto Liqueur - ¼ teaspoons

Step by Step guide

Step 1

Blanch the almonds in boiling water for one minute, then drain them in a colander under cold water. Allow the nuts to cool slightly and remove the brown skins by firmly squeezing the nut between your thumb and index finger — ideally, the nut should easily pop out of its skin, so be careful. If the nut doesn't pop out, simply pry the skin off with a fork.

Step 2

Mix half of the blanched almonds with half of the cornstarch and blend well in a blender until smooth. Do the same with the remaining almonds and cornstarch. Combine all the resulting almond flour with the powdered sugar and mix. Separately, beat the room temperature egg whites with a pinch of cream of tartar on low speed. Whip until lightly foamy, then increase the speed and gradually add the vanilla sugar, continuing to whip until you achieve a thick fluffy consistency. In the last minute of whipping, add the amaretto. Gently fold the almond flour into the whipped egg whites in parts, using a silicone spatula to mix from the bottom up. Carefully fill a piping bag with the resulting whipped batter and pipe small circles of cookies onto parchment paper, spacing them one centimeter apart. Bake in an oven preheated to 302°F for 35–45 minutes. Halfway through baking, turn the tray with the cookies around and bake for the remaining time. At the end of baking, turn off the oven and leave the cookies inside with the oven door slightly open. Let them sit for 20 minutes, then remove and cool at room temperature.